INCHINS BAMBOO GARDEN

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer handle dirty dishes and then work with clean dishes at dish pit. CDI - PIC trained dish washer when to wash hands when handling dirty and clean dishes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above fully cooked chicken. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee drop bowl into trashcan and then place bowl in between clean dishes on clean dish storage shelf. CDI - Employee moved all dishes contaminated to dish machine for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several item in PU1 and PU2 cold holding above 41F. PIC stated a temperature check was preformed this morning and all items were in temperature. EHS observed food items in lower PU2 stacked on top of door seal not allowing food to stay within temperature. Prep units ambient temperature is 39F and 37F. CDI- PIC moved items from PU1 to WIC for rapid cooling. PIC voluntarily discarded all items out of temperature in PU2. PIC stated food items will be placed in smaller containers or stacked differently to stay within compliance. Facility had noncompliance with cold holding in four consecutive inspections. A risk control plan will be conducted. EHS has emailed risk control plan paperwork to PIC. EHS will complete a verification visit to go over completed paperwork and monitor cold holding. Continued noncompliance may result in permit action. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of chili oil stored on the floor. CDI - PIC moved off the ground to prevent contamination

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees without hair restraints working with food and handling equipment. CDI: PIC and Employees put on hair nets.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle stored in TCS items. CDI - PIC removed to prevent contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple stacks of containers and pans wet stacked. CDI - Items separated to allow for air drying.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout facility with buildup of food and splatter. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees, beverages, and personal items on preparation table, and storage racks. CDI - PIC removed items to prevent contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at cook line handsink. CDI: Papertowels provided. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items above 41F in RIC near handsink at cook line. PIC stated that items had been in RIC over night. Unit was measuring 37F, according to EHS thermometer. CDI: All items above 41F voluntarily discarded by PIC. VERIFICATION VISIT REQUIRED WITHIN 3 DAYS TO ENSURE COOLER IS OPERATING AND FOOD IS BEING STORED AT 41F OR BELOW. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed paneer, tofu, cut cabbage, baby corn, and veggie cakes in prep top coolers with no date marks. Observed cooked shrimp in WIC without a date mark. PIC stated that items were prepped the day prior. CDI: PIC date marked items to reflect prep date. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and two food employees without hair restraints working with food. CDI: PIC and Employees donned hair nets.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple stacks of containers and pans wet stacked. CDI: Items separated to allow for air drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no Quat sanitizer test strips in facility to measure 3 comp sink sanitizer. VERIFICATION VISIT REQUIRED WITHIN 10 DAYS TO ENSURE FACILITY OBTAINED TEST STRIPS.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detail cleaning needed on equipment throughout facility in areas including but not limited to walk in cooler fan covers, interior and exterior of coolers, the freezer on the line, gaskets, and large pieces of equipment such as tables. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tile on the cook line. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and AC vent on the line. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed burned out bulbs in dish area and bulbs burning out above the prep area near the walk in cooler. Replace light bulbs. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two cell phones stored on prep tables at cook line. CDI: PIC removed cell phones from area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy in place, however employees had not signed/attested to the policy. CDI: Employees signed facility employee health policy during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either kitchen handsinks. CDI: Papertowels provided. REPEAT VIOLATION 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning at server handsink. CDI: Unit needed batteries. Batteries replaced. REPEAT VIOLATION

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed mangos stored over ready to eat items. CDI: Mangos relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler used for raw meats near ice cream freezer holding items above 41F. Ambient air temp was 45F. CDI: Per PIC items were in prep cooler since at least yesterday. All items voluntarily discarded. REPEAT VIOLATION VERIFICATION REQUIRED Within 3 days to ensure that cooler has been repaired. EHS advised that PIC needs to be taking temps throughout the day, but especially in the morning if items were stored over night to ensure that all equipment is operating properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed all items in prep top coolers with no date marks. PIC stated these products are refilled from large batches in the walk in cooler. CDI: Products date marked with the date on the large batch in the walk in cooler. EHS explained to PIC that facility needs to keep up with the original date of preparation of the items. EHS will follow up with datemarking at VR visit for cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time marked on eggs held on TPHC. CDI: Eggs voluntarily discarded. Facility uses TPHC and EHS explained that they must document the time that the eggs were removed from temperature control. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility could not find TPHC procedures due to head chef not being present in facility. CDI: New procedures were filled out during inspection today. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed split and damaged gaskets on doors to prep unit behind woks. Observed shelving under prep tables and in walk in cooler with significant rust. Repair or replace shelving. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” instant pot and toaster ovens. Replace with ANSI or equivalent commercial equipment. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked and chipped plastic containers in prep top cooler. CDI: Containers switched out. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wires on fryer baskets loose.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detail cleaning needed on equipment throughout facility in areas including but not limited to walk in cooler fan covers, interior and exterior of coolers, the freezer on the line, gaskets, and large pieces of equipment such as tables.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with no doors and no lids. Dumpster is also rusted in several areas. EHS advised that facility should reach out to landlord with regards to replacing the dumpster since this is shared among the shopping center.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulation of what PIC stated is items to be discarded by the back door inside the hallway. Remove any items to be discarded to prevent pest harborage. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tile on the cook line. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and AC vent on the line. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed burned out bulbs in dish area and bulbs burning out above the prep area near the walk in cooler. Replace light bulbs.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at waitress station hand sink- dispenser jammed. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at kitchen hand sink across from woks. CDI: PIC provided soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high chlorine sanitizer at dish machine- 200+ppm. PIC contacted service company during inspection. EHS will return within 3 days to verify dish machine dispensing proper concentration of sanitizer. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bowls, knives, plates, and can opener stored as clean soiled with food waste. CDI: PIC sent items to be re-W/R/S. **Continued non-compliance can result in Risk Control Plan and permit action at next inspection**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled eggs being held above 41F on spice cart at woks. PIC stated product prepared daily, discarded after lunch, and fresh batch utilized for dinner. Facility opting to store pooled eggs in make table for cold holding. CDI: PIC voluntarily discarded product. Observed various TCS foods being held above 41F in make table across from woks. Ambient temperature of unit 38F-40F. Products with various prep dates. EHS allowed for approx. 30 minute cooling window of foods but no temperature change. PIC contacted service company during inspection. Facility will utilize TPHC until unit repaired- paperwork provided during inspection. EHS will return within 3 days to verify unit able to properly maintain cold holding temperatures. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach inside soap dispenser on main cook line. Observed live baby roach on hand sink on main cook line. Observed dead baby roach on floor at end of cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked on shelving in dish area. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets throughout facility soiled with mild to moderate buildup.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed pooled raw eggs stored over cooked pasta and cooked biryani in WIC. -CDI- PIC corrected storage order. -REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed robo-coupe with visible food debris, stored as clean. Observed sticker residue on multiple pans stored as clean, with the sticker residue directly touching the interior of stacked clean dishes. -CDI- PIC sent items to be properly washed, rinsed, and sanitized. -REPEAT- EHS and PIC discussed proper washing, rinsing, and sanitizing methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed cut cabbage stored in prep top without a date mark. PIC stated cut cabbage is held in prep top overnight, and is refilled by large batch in WIC. -CDI- PIC referred back to date mark in WIC and properly added date mark to cabbage in prep top. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed serving spoon stored in biryani in WIC, with handle submerged in biryani. -CDI- PIC removed utensil from food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed plastic corner barrier separating from wall by WIC, exposing areas of wood. Observed damage to walls and flooring in dry storage area and WIC area. Observed broken tiles on baseboard underneath 3-compartment sink. Repair flooring/walls. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager present at start of inspection, while food prep and cooking was occurring. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shell eggs stored over cooked pasta in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed garlic mincer and robo-coupe with visible food debris, stored as clean. -CDI- PIC sent items to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed corn in WIC with a prep date of 12/16, which was actually prepared today. Item was observed cooling down during inspection. -CDI- PIC correctly changed date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed slug/leech on prep top near robo-coupe. -Increase pest control care.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed metal dishes of chili oil stored directly on top of exposed, cooked rice in WIC. -CDI- PIC removed chili oil dishes.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed sticker residue on exterior of multiple dishes, stored as clean. - CDI- PIC sent dishes back to be properly washed. -No point escalation due to different violation than past inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed plastic corner barrier separating from wall by WIC, exposing areas of wood. Observed damage to walls and flooring in dry storage area and WIC area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down and taken back for washing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed veg, cabbage in the prep top and tomato sauce, onion sauce, chick peas, fried corn, fried cauliflower in low reach in holding above 41F. CDI- Unit cooled to 41F. Items were re-checked and temps ranged from 44F -42F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between units. CDI- Knives removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor in the dry storage area.

4-502.11(A) Maintain utensils in good repair. Observed whisk and wire baskets bent and in disrepair. Replace the damaged items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low reach ins heavily soiled with old food debris. Clean units.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed kickplate removed from wall at dry storage area. Observed wall damage at dry storage area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in the walk in cooler in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over vegetables in the walk in cooler. CDI- Eggs removed and placed with the other raw eggs. EHS will have the facility create a risk control plan for storage order. PIC will sent plan to EHS next Friday, 4/19/24. EHS spoke to PIC about storage order and how to organize items in the coolers. EHS left card for PIC to reach out if they have any questions. If RCP is not completed and they have another storage order violation an intent to suspend may be issued. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed paneer, corn, carrot patties, cauliflower, beef, chicken, fish in prep top holding above 41F. Observed paneer and shredded cheese in the low reach in unit in need of cleaning. CDI- All Items moved to the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bins of cornstarch and flour without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on the low reach in unit. EHS recommends increasing pest control.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between prep top unit. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. Ambient air temp is 50F.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed roller carts and low reach in gaskets in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage at dry storage area. Fix to be smooth and easily cleanable. Observed kick plate removed from wall at dry storage area 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in freezer floor in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over vegetables in the walk in cooler CDI- Chicken removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris stored as clean. Observed containers with old sticker residue. Observed can opener soiled with old food debris. CDI- Items removed and cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried corn, cauliflower, paneer, steak, chicken, curry and moms in prep top and tofu in the low reach in holding above 41F. CDI- All items pulled and cooled in the walk i cooler For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bins and containers of sugar, salt and spices without label.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored on the side of the prep unit in a soiled area. CDI- Knives removed and washed.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding at 47F. Get fixed prior to use.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage at dry storage area. Fix to be smooth and easily cleanable. Observed kick plate removed from wall at dry storage area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed wall behind microwave in need ofc leaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food stored with customer food in the walk in cooler in the shelves. CDI- Food placed in a designated area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above prepped vegetables in the walk in cooler. CDI- Eggs removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed wings cooked to 150F. CDI- Wings cooked to above 165F.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind hand sink in need of cleaning. Observed floors in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed plates with food on them mixed in with restaurant items on shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handsink in area behind bar. CDI - Ice melted. EHS discussed not using handsink as dumpsink with PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser in cooking area not dispensing soap. Needs repair. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken over over RTE food. Observed raw eggs over vegetables. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. Needs cleaning. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blender with water and food debris stored as clean. CDI - Moved to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in prep unit above 41F (See temperature log). Some of the food is coming from bags at room temperature and is possibly not being cooled correctly. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3-comp sink at 500 ppm QAC. Observed sanitizer at dish machine 200 ppm. CDI - Sanitizer at 3-comp sink was diluted. PIC will use 3-comp sink and call technician to adjust dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ripped gasket on freezer in cooking area. Needs repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up on shelving and hood. Needs cleaning.

5-501.111 Keep storage areas and bins for waste in good repair. Observed grease traps in need of cleaning/repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall in back hall way. Needs repair. REPEAT. Points not escalated due to improvements on items listed on last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items mixed in with items for food service. Observed personal speakers, jackets, shoes and other items in back hall area. Create an area for employee storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic bins. Need to be air dried before stacking. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service containers on the floor. CDI - Box was moved off the floor onto a shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards. Needs resurfacing or replacing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile separating from bottom of wall next to grill area entrance. Observed plastic edging missing from wall next to handsink. Observed broken wall tile. Needs repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken on a shelf over a pan of sauces and bread. CDI- PIC removed Ready-to-eat items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knife, ladle, container, onion chopper and other items stored as clean with residue/debris on them. CDI - Items were removed and taken to dirty dish area to be cleaned. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed biryani sauce in WIC dated 11/20 and dumplings in reach in dated 11/22. CDI - Food was voluntarily discarded.

7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed bottle of NyQuil on shelf over food service pick up station. CDI - NyQuil was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal containers. Need to be air dried before stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. CDI - PIC closed doors.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed water bottle stored on prep surface of prep cooler. CDI - Water bottle was moved to an appropriate location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slice of old apple on top of grinder. CDI - Grinder was removed to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomatoes in ice bath at 45 F and observed chicken and carrot/cabbage mix at 50 F in an ice bath. CDI - PIC stated food had been out for approximately 1 hour and all food was moved to cool in WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in kitchen. PIC stated pest control was in facility last week and are planning to return soon.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in flour.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles under handsink in dish area and wall damage in back hall with dry storage. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf with plates and bowls for food service. CDI - Phone was removed. REPEAT.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw beef on speed rack in WIC. CDI - Storage order was rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine sanitizer reading 0 ppm. EHS and PIC observed the tube feeding sanitizer was broken and leaking. CDI - Dishes shall be wash/rinse/sanitized at 3-compartment sink and Ecolab has been called to repair the dish machine. Ecolab visited at the end of the inspection to repair machine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine. Needs cleaning.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding rice, cabbage, and noodles out using TPHC. Food was not marked but was thrown out when facility closes between dinner and lunch. Facility has no written procedures or time marking. CDI - Facility closed for lunch and procedures were followed. EHS provided PIC with TPHC template and discussed proper procedures for using TPHC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed labels missing from squeeze bottles of sauces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers on drying racks. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on shared dumpster. Needs to be kept closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes and debris stored on ground in shared dumpster area. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and umbrellas stored on soda fountain boxes that were in use. CDI - PIC moved jackets and umbrellas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs over chopped vegetables in WIC. CDI - Shell eggs were moved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying rack and shelving above prep unit.

4-502.11(A) Maintain utensils in good repair. Observed plastic containers with melting ridges in the bottom that were not smooth and easily cleanable any longer. CDI - PIC discarded containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on shelving. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles at baseboards nest to 3-comp sink and handsink. Observed ceiling tile missing. PIC stated the ceiling tile had fallen and would be replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing updated Employee Health Policy in accordance with the 2017 Food Code. CDI - EHS provided PIC with the updated EHP and discussed updates with the PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have a vomiting or diarrheal cleaning procedure. CDI - EHS discussed updates with PIC and provided state created procedures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer concentration at 3-comp sink at 0 ppm sanitizer. CDI- PIC stated new dishwasher incorrectly dispensed sanitizer. Sanitizer was refilled to correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in WIC at 43 F. CDI - PIC stated food temperatures had been checked a few hours previously but door had been propped open during a delivery. PIC opened internal freezer door to help cool WIC and bring food temperature down. PIC contacted refrigeration technician to check cooler. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with salt and cornstarch. CDI - Scoops were removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on shelving. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and jackets stored on shelving with food and utensils.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over cornstarch mixture and cut potatoes. CDI - Shrimp was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris from stickers on inside of utensils stored as clean and debris on knife blade. CDI - All items were moved to be cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in reach in unit above 41 F and noodles in WIC at 47 F. (See temperature chart). Food was voluntarily discarded. REPEAT. VERIFICATION REQUIRED

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces and oils with no labels. CDI - Labels were added to the bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chili sauce on floor in dry storage area. CDI - Boxes were moved to a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked on drying shelf.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and debris on shelving. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P 2-301.14 When to Wash - P Observed employee wash hands and turn the faucets off with bare hands. CDI- Employee washed hands, then turned faucets off with paper towel.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food dumped in front washing sink. CDI- Food removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, cheese paneer, corn, and veggie cakes in prep top 2 holding above 41F. Observed chicken and wings holding above 41F in low RI 2. Observed cabbage in PT 1 holding above 41F. Observed curry and chicken holding above 41F. Observed shrimp, tofu and veggie cakes in walk in cooler holding above 41F. Air was cut off in the facility for a while. Facility become busy and kitchen became really hot. PIC turned on the air in the facility. walk in cooler quickly cooled foods back down after air was cut on. Items in the prep top unit were placed in the walk in freezer to rapidly cool. Items in the prep top were covered with ice. All foods out of temperature were quickly cooled to 41F. Walk in cooler ambient air temp was 37F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food over stacked in prep top #2. CDI- Items portioned below fill line

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top units, exterior of microwave in need of cleaning

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed fries, patties, nuggets and egg rolls in the freezer beside the fryers uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage/ carrot patties and fried tofu in the prep top across from the fryers holding above 41F. Items were over stacked. CDI- Top portions of the items were placed in the walk in cooler and cooled to 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage/ carrot patties and tofu over stacked in the prep top cooler. See violation #20. CDI- Batches were portioned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed msg, salt, sugar, turmeric, and another spice without labels. CDI- Spices labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed noodles stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed exterior of prep top units in need of cleaning. Observed exterior of back microwave in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind prep tops in need of cleaning.

2-301.14 When to Wash - P Observed food employee adjust his face mask then continue to prep food. CDI- Employee washed hands and put on new gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat food items. CDI- Unwashed produce was placed on the bottom.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in 3 comp sink at 0ppm. CDI- Sanitizer re-made to proper concentration.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with red build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cauliflour and fried corn holding above 41F. CDI- Items were moved to the walk in cooler to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers of food items in the prep top unit. Items were overstacked causing temperatures to be high on top but cool at the bottom of the containers. CDI- Amount of food in the containers was reduced to keep temperatures at 41F or below.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked. -REPEAT

4-501.11 Maintain equipment in good repair. Observed several prep tables rusted on the bottom shelves. Observed bottom of prep table slanted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a employee drink (tea) without lid or straw sitting on food prep surface during food prep. CDI- Drink was removed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employees touching ready-to-eat products with bare hands. CDI- Food was discarded. Training was given to employees by inspector.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored in clean area with dried food debris on them. CDI- Knives were taken to dish machine area to be cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in facility near bar area.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed items in walk-in freezer that were not cooling, that were uncovered. CDI- PIC covered items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans that were stacked wet. CDI- pans were seperated and allowed to air-dry. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service items stored on the floor. Items are in hallway leading to the dumpster area. CDI- Items were placed on racks off the floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service containers and cups that are exposed to the public. PIC stated that the public will use the restroom, then collect the single-service items to box up their foods. Suggestion was given to have server retrieve these item from a place where no cross-contamination can occur. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of hood screens, refrigeration units, rice cookers, and shelving in kitchen area. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair hole in wall near dry storage area. Insert metal piece into ceiling over prep area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment. Clean splash from walls at dish area and prep areas.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above lamb, CDI-PIC moved chicken to designated shelf. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw meat left uncovered in the freezer. CDI-PIC covered. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed brown rice stored in an open plastic container on a shelf. CDI-PIC covered. Repeat Violation.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with old food debris. CDI-PIC starting breaking down and put aside to be washed. Repeat Violation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed boiled chicken sitting on a cart, in water at 80F, curry at 112F food employee stated it had been cooked 1.5hrs ago. Was not going to make parameters sitting on cart. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped raw chicken in reach-in at 52F, cooked califlour, corn at 45F, noodles 56F, all items covered in walk-in. Observed garlic in oil sitting on a prep cart, supposed to be on ice but the ice had melted. Garlic at 50F, cooked onion straws with no temp control. CDI-PIC discarded garlic, onion straws, moved chicken and uncovered items to allow for proper air flow. Repeat Violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepped raw chicken in reach-in at 52F, cooked califlour, corn at 45F, noodles 56F, all items covered in walk-in. Observed garlic in oil sitting on a prep cart, supposed to be on ice but the ice had melted. Garlic at 50F, cooked onion straws with no temp control. CDI-PIC discarded garlic, onion straws, moved chicken and uncovered items to allow for proper air flow. Observed boiled chicken sitting on a cart, in water at 80F, curry at 112F food employee stated it had been cooked 1.5hrs ago. Was not going to make parameters sitting on cart. CDI-PIC voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 7 bottles of working oils and sauces with no labels, observed MSG container with no labeling. CDI-Food employee labeled. Repeat Violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small ants invading the dry storage area. Repeat Violation.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed beef and shrimp stored in large amounts of water/ice. PIC explained they normally store it this way. CDI-PIC drained items and put in metal containers.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife stored in-between a metal rack and prep unit, shelf where knife blade was stored was soiled. CDI-PIC took back to be washed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans that were wet-stacked.

4-904.11 Display and handle single-use and single-service articles to prevent contamination.-C Observed single use cups, containers, lids stored exposed to the public. Possible contamination risk.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf under slicer heavily soiled. Retain equipment clean. Repeat Violation.

2-101.11 PIC shall be present during all hours of operation. -PF Present PIC not food safe certified, a certified PIC was not present until 1 hr into the inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few trays of food items in walk in freezer stored un-covered. CDI- Foods covered.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer, can opener, meat grinder, and robo coupe used over 4hrs ago that were left un-clean. TCS food contact equipment held at room temperature must be washed min. every 4 hrs of use. CDI- All items cleaned and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few food pans with sickers and sticker residue left on them and some food particles on them. CDI- Pans placed in dish area for re-washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice in server station rice cooker at 130 degrees. PIC said power receptacle must have tripped to the rice cooker plug. CDI- PIC disposed of rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and baby corn stored on in-effective ice bath at 55 degrees. PIC voluntarily disposed of these items. Be sure ice baths have enough ice to surround food. Facility has option to use TPHC for these items by adding them to their approved TPHC procedures. Observed buckets of cooked oils (szechwan oil and chili oil) that are being held at room temperature. Appears these oils are derived from TCS ingredients (cooked peppers and cooked scallion). TCS foods must be stored under temperature control. CDI- Oils voluntarily disposed of by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed baby corn date marked for 10 days ago in walk in cooler. Date mark required foods are allowed a 7 day max shelf life. CDI- Corn voluntarily disposed of.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few un-labeled spray bottles of sanitizer and various degreasers. CDI- PIC had all bottles labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various dry goods on cook station rolling rack not labeled (msg, salt, sugar, etc.) and tubs of flour in BOH not labeled. (repeat)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a number of fruit flies around prep areas of BOH. Have fly problem treated by licensed pest company.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several areas needing better cleaning, outsides of food tubs, shelving of prep tables, etc. Observed towels and foil liners for shelving dirty with food debris, need to be removed.

5-501.115 Maintaining Refuse Areas and Enclosures - C Maintain dumpster areas clean. Observed debris and litter on dumpster pad needing cleaning. Dumpsters are shared by other businesses in strip mall.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup stored next to steam table. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed employee personal raw fish stored above chopped peppers in walk in cooler. CDI- Raw fish moved to a low shelf away from RTE foods. Observed boxes of raw chicken stored on rolling rack directly above bags of rice as it was transported. CDI- Chicken stored separate in walk in cooler away from rice. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed mango stored above cut vegetables in walk in cooler. CDI- Mango moved to storage rack with other unwashed produce.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fried chicken pieces and fried paneer cheese cooked 2 days ago acc. to PIC that were not date marked. CDI- Foods voluntarily disposed of by PIC. (repeat)

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility with TPHC procedure for noodles, cabbage, and lettuce. Foods that had been left out for 2 hrs were not time marked on chart per approved TPHC procedure. CDI- Foods time marked.

7-201.11 Store toxic materials to avoid contamination. -P Observed chafing fuel cans stored above bags of rice on BOH storage rack. CDI- Chafing fuel moved to chemical storage shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in 4" deep in walk in cooler. CDI- Noodles separted into approx. 2" deep amounts to speed cooling process. Noodles cooled to 45 by end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labeling on the various spices, oils, sugar, salt etc. on rolling work table on cook line and buckets of oils stored in cabinet at BOH.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans on dish racks stored by tight stacking while wet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed both quat and chlorine test strips in use that are faded, water damaged, need replacing ASAP. Will follow up that facility has proper test strips.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling personal phone while cooking, put phone in pocket and continued cooking food, did not wash hands after handling personal phone. CDI- Employee corrected, washed hands. Observed food fingerprints on a few clean dishes indicating dish washer not washing hands between handling clean and dirty dishes. CDI- Worker corrected, washed hands and dirty dishes re-washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken drumsticks in prep cooler cooked 2 days ago that were not date marked (repeat). Observed different types of curry in prep cooler made more than 24 hrs ago not date marked. Observed two tubs of bean sprouts in walk in cooler from 3 days ago not date marked. CDI- All foods properly date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in walk in freezer and box of fortune cookies stored on floor in server station. CDI- Food stored off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hat or hair net during food prep. CDI- Employee put on hair net.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above cooked chicken drumsticks in main prep cooler. CDI- Eggs arranged by final cook temperature below cooked chicken.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a few tubs of cabbage and bok choi cut and/or prepped approx. 6 hrs earlier that were 48-52 degrees in walk in cooler. CDI- PIC voluntarily disposed of these foods. Appears walk in cooler reading 45 and only holding all TCS foods at 45 degrees maybe making cooling more difficult. Have cooler serviced as needed to ensure foods can cool and cold hold properly. Will follow up within 10 days that foods are properly cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken drumsticks in prep cooler cooked 2 days ago that were not date marked. CDI- Chicken date marked. Points not doubled at this time as improvement noted of items date marked. Observed walk in cooler holding all TCS foods at 45 and air temp inside at 45. Date mark required foods can only be kept for 4 days at 45 degrees. They may be kept up to 7 days at 41 degrees and below. Recommend having walk in cooler serviced to ensure safe cold holding temperatures are met as 45 degrees is the maximum cold holding temperature allowed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tighly covered tubs 4-6 inches deep in use to cool cut cabbage and bok choi that improperly cooled over 4 hrs above 45 degrees. CDI- Reviewed proper cooling methods with PIC, items that improperly cooled were disposed of.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of fruit flies in dish area and back prep area. CDI- PIC said their pest control company treated 2 days ago and they are still treating the problem. Continue pest control measures.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service item on floor in hall to back door. Observed exposed to go containers not protected or stored face down in hall to back door.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. It is the PIC responsibility to ensure workers are properly washing hands, using proper methods to cool foods and enforcing food requirements. Handwashing and cooling violations noted. If these violations are repeated in the next inspection, 2 points will be deducted as the PIC will not be following 2-103.11. PIC had these violations corrected during inspection today.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee change trash can liner with bare hands then put on gloves to begin food handling. CDI- Worker corrected, washed hands properly at handsink and put on new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap or paper towels at cook line handsink. CDI- Soap and towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bag of raw chicken stored on same flat pan with bag of Indian cheese in walk in cooler. CDI- Pan removed and cleaned, Chicken moved to bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several instances of cut and washed produce and other prepared foods not being covered in walk in cooler. CDI- Foods covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee remove a cutting board standing on floor, and attempt to place on prep cooler for use. Employee corrected, cutting board taken to dish are for re-washing and sanitizing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a tub of cooked cabbage at 71 degrees that worker said was left out at room temperature since 1:00 AM to cool, approx. 10 hrs. Foods not cooled to 45 or below within 6 hrs max. increase the likelihood of bacteria growth that can cause food born illness. CDI- PIC voluntarily disposed of cabbage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts, raw shell eggs, garlic and oil mixture, and cabbage salad being stored without temperature control or in in-effectvie ice baths. Items had been placed out of temperature approx. 30 min earlier. Allowed PIC to add these items to list of other food items on their TPHC time marking sheet. Times of prep for these foods recorded on TPHC log, foods to be disposed of max. 4 hrs since prep time per TPHC procedure.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few foods said to have been prepped yesterday that are to be kept more than 24 hrs that were not date marked, cabbage, salad, noodles etc. CDI- Items properly date marked. Observed a couple food items made yesterday with todays date of prep, items date marking corrected. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fried baby corn with a date mark for 10 days ago in walk in cooler. CDI- Worker voluntarily disposed of corn.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food items listed on TPHC procedure sheet being held out of temperature control (noodles, lamb, shrimp), times were not being recorded today nor for yesterday. CDI- Times properly recorded on TPHC log sheet per TPHC procedure.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed no cooling methods in use for cabbage improperly cooled for 10 hrs at room temp. CDI- Reviewed proper cooling methods with PIC and cabbage voluntarily disposed of. Observed several pans of rice being stored at room temp at 90 degrees approx. 1 hr since cooling began. Once foods cool to 135 be sure to use effective cooling methods to ensure cooling temps are met within required time. CDI- Rice moved into walk in cooler, observed at 70 degrees by 2 hr cooling time.

3-501.13 Use approved thawing methods. Observed several pans of raw chicken thawing approx. 1 hr at room temp with no thawing methods in use. CDI- Worker placed chicken in walk in cooler to continue thawing, chicken was still frozen at 30 degrees.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed stem thermometer to be in-accurate, appears to need replacing or change battery. Will follow up that proper working thermometer is available.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food handling employees wearing hats or hair restraints at start of inspection. CDI- Employees put on hair nets.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting board to be used on prep table that was stored on the floor. CDI- Cutting board taken to dish area for re-cleaning.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a few cracked and damaged pans stored in dish area and a broken fryer basket in use. CDI- PIC disposed of damaged utensils.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls outside of walk in cooler and walls inside walk in cooler dirty with mold build up needing cleaning ASAP. Observed ceiling tiles falling out of ceiling in hall to dry good area and by back door. Observed broken, missing baseboard tile near can wash basin and ware washing room (repeat) GENERAL COMMENT: Call 980-314-1643 to request a re-inpection. WIll follow up within 10 days to check for thermometer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink in bar area without hand towels. CDI added hand towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef and raw chicken stored over ready -to -eat sauces in bottom of flip top cooler. CDI by moving food items to protein flip top cooler.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed rice, noodles, chopped cabbage, lettuce, diced tomatoes, cooked chicken, and oil and garlic mixture stored off of temperature control > 45F on cook line. CDI all food items marked for time and will be controlled by TPHC procedure going forward per PIC. Gave PIC paperwork for TPHC procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice scoop handles stored in ice. observed rice paddle stored in water < 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups and single use pans stored on the floor in dry storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no QAC sanitizer strips provided during inspection. Verification required within 10 days.

5-205.15 Maintain a plumbing system in good repair. obserevd standing water at floor drain next to 3 comp sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged/missing baseboard tiles in warewashing room.